Ingredients
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3 - 4
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15
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3
-
3 - 4
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-
-
-
-
-
-
-
-
-
-
Directions
Quick and Easy Chicken Enchiladas, My friend Charlotte thanks C!! gave this to me…it is SO easy and just delicious! She likes corn tortillas, I like flour, and it tastes great with both…whatever your preference!, I bake the chicken with olive oil, garlic, salt and pepper for added layer of flavor., Nice simple and tasty recipe, was a big hit. Great way to empty the refrigerator of left overs, in this case it was a bunch of slow cooked chicken drumstick meat. Only used 2 10oz cans of hatch chili green enchilada sauce, and even then the enchiladas were swimming in a good way, I definitely wouldn’t use all 3 cans as the directions call for. Also used yellow corn tortillas since that’s what I had and they cook up retaining their structure nicely. I don’t know that I’d want to use flour tortillas, seems blasphemous for enchiladas.
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Steps
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1
Done
|
Boil Chicken Until It Falls Apart, Then Shred. |
|
2
Done
|
Mix 1/2 Can of Sauce and a Little Cheese With Chicken. |
|
3
Done
|
Put Other 1/2 Can on Bottom of 11x9 Baking Dish. |
|
4
Done
|
Microwave Tortillas Until Soft. |
|
5
Done
|
Roll Chicken Mixture Into Tortillas. |
|
6
Done
|
Put in Pan Semi-Tightly. |
|
7
Done
|
Cover With Remaining 2 Cans Sauce. |
|
8
Done
|
Cover Top With Remaining Cheese and Bake at 350 Until Cheese Is Fully Melted Usually About 20-25 Min. |
|
9
Done
|
Brown Top Slightly or to Preference. |
